Shrimp paste is fermented fish or shrimp-shaped solid and red which is known serves as flavoring ingredients and cuisine of the condiment maker. Processing shrimp paste is done traditionally in General has not met the standards of good quality, in terms of nutrition, sensory and its well-preserved power value. A problem that may occur is contamination by pathogenic microorganisms, the use of a food additive is banned in shrimp paste. The purpose of this research is to find out whether there was contamination by e. coli and s. aureus in the shrimp paste that is circulating in some markets in the of East Surabaya. Hopefully this research can provide information about food safety shrimp paste to the community at large.In previous research, sampling was done prior to the survey. A Survey was conducted of shrimp paste products in circulation in some markets in the region East of Surabaya, then conducted sampling of 12 brands of shrimp paste with code AF, AN, AR, IM, RF, LS, AW, SW, DE, IA, RA, and BI. The samples analyzed some parameters which are essential in the laboratory. As a comparison the quality Criteria used shrimp paste (SII. 0540 81). On 12 samples of shrimp paste that is analyzed, s. aureus was found in 10 samples of shrimp paste and two samples were not found s. aureus, which in Terms of quality shrimp paste should not be contained s. aureus. All samples contained e. coli bacteria that should not be on a shrimp paste (SII. 0540 81).